- 1 x 400ml can coconut cream (it’s dairy free)
- ⅓ cup (80ml) maple syrup
- Place the coconut cream and maple in a medium jug and mix well to combine, using a whisk.
- Divide the mixture between 6 x ⅓-cup-capacity (80ml) popsicle moulds.
- Insert the popsicle sticks and freeze for 3 hours or until solid. Keep in the freezer for extra hot days. Makes 6
To help release the frozen pops more easily, dip the base of the moulds into warm water for 10 seconds.
To make raspberry coconut pops Tear 125g raspberries in half. At the beginning of step 2 divide them between 8 x ⅓-cup-capacity (80ml) popsicle moulds. Follow the steps, pouring the popsicle mixture into the 8 prepared moulds (instead of 6). Insert the sticks and freeze until solid. Makes 8
To make pine-lime pops Place the popsicle ingredients in step 1 into a blender instead of a jug. Add 1. cups (225g) chopped fresh pineapple, 1 tablespoon lime juice and 1 teaspoon finely grated lime rind. Blend until smooth. Divide the mixture between 8 popsicle moulds (instead of 6) in step 2. Insert the sticks and freeze until solid. Makes 8
To make choc-coconut pops Whisk 1 cup (100g) finely grated dark chocolate into the mixture in step 1. Divide between 8 popsicle moulds (instead of 6) in step 2. Insert the sticks and freeze until solid. Makes 8
Photography: Chris Court
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